Name: Masala Dal
Ingredients: 1 1/2 c Yellow split peas; 1/3 ts Turmeric; 2 ts Salt; 1/2 c Ghee; 1 ts Cumin seeds; 1 1/2 c Finely chopped onions; 1/4 ts Red pepper; 2 tb Chopped coriander leaves

It is work as free from care and toil and fatigue as is the wing-stroke of the jubilant lark when it soars into the sunlight of a fresh, clear day and, spontaneously and for self-relief, pours out its thrilling carol. Work [in heaven] is a matter of self-relief, as well as a matter of obedience to the ruling will of God. It is work according to one’s tastes and delight and ability. If tastes vary there, if abilities vary there, then occupations will vary there (David Gregg).

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Ethnic, Vegetarian	4	Servings

INGREDIENTS

1 1/2	c	Yellow split peas
1/3	ts	Turmeric
2	ts	Salt
1/2	c	Ghee
1	ts	Cumin seeds
1 1/2	c	Finely chopped onions
1/4	ts	Red pepper
2	tb	Chopped coriander leaves

INSTRUCTIONS

Wash peas well.  Place in a bowl, cover with hot water & let sit for an
hour.  Drain.  Place in a large pot, add 4 1/2 cups water & throw in the
turmeric.  Bring to a boil, stirring occasionally. Reduce heat to medium
low, partially cover & simmer for 45 minutes. Remove from heat, beat with a
wire whisk till the mixture is finely pureed. Stir in salt & set aside.
When ready to serve, simmer puree over low heat till piping hot. Heat ghee
in a skillet over medium high heat. When very hot, add cumin seeds & fry
for 10 seconds. Lower heat, add onions & fry for 20 minutes, stirring
constantly to prevent burning.  Stir in red pepper & immediately pour in to
the puree.  Garnish with coriander.
Serve with a potato dish, rice & bread.
Julie Sahni, "Classic Indian Cooking"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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